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Slow Roasted Lamb With Cauliflower Mash Collection 31/08/2019, Recipes

6-8 Servings

This recipe is a nutritional take on a classic lamb roast and makes perfectly rich, tender, melt in the mouth lamb accompanied by creamy cauliflower mash, topped off with fresh herby pesto.

Time: approx. 20 min active, 240 minutes (6 hours) total. Average £/serving: £4.49. Freezes well.

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What you get:

Baby Carrots

Flat Parsley

Mint

Thyme

Free Range Lamb Shoulder

Organic Celery

Organic Hazelnuts

Round Shallots

Cauliflower

Garlic

From your larder:

whisky (optional)

Salt & Pepper

Water

Lemon

INGREDIENTS

For the lamb

1 onion, quartered

6-8 small carrots

2 garlic cloves, smashed

1kg Lamb shoulder, boneless

2-3tbsp Olive Oil

400ml water

1 whisky shot

2 sprigs of fresh mint leaves, picked

 

For the cauliflower mash

1 head of cauliflower, broken into florets

1 cup of hazelnuts, roasted and roughly chopped

1tbsp of Olive Oil

Salt & Pepper to taste

For the celery pesto

2 celery stalks, thinly chopped

2 sprigs of rosemary, chopped or picked

1/2 bunch fresh parsley, finely chopped

1 garlic clove, finely smashed

Juice of 1/2 a lemon

 

Step 1

Preheat the oven to maximum temperature.

Step 2

You may have a favourite way to roast lamb – the following is a suggestion only. To roast the lamb, place the onion, carrot, garlic and herbs in the bottom of a deep roasting pan. Add the already well-seasoned lamb with salt, pepper, olive oil and a shot of whisky. Add water (400ml) and roast uncovered for about 30 minutes. Haly way through cooking turn the lamb over several times.

Step 3

Reduce the oven to 160°, cover and slow-roast for 4-6 hours. Try the lamb before removing from oven and continue to roast if desired. Remove the cover and set aside in a warm place to rest.

Step 4

For the cauliflower mash:

Simply add water to the cauliflower in a pan and bring to the boil.

Cook for about 10 minutes, or until tender. Remove the water and blend in a food processor. Season and adjust with water to make a smooth mash. Hazelnuts, roasted and crushed, make a perfect topping. Set aside.

Step 5

For the celery pesto:

Add all the herbs in a large bowl with olive oil, celery, lemon juice and salt. Mix with a spoon until all are well blended, or use a food processor.

Plate the different elements and it’s ready to serve.

NB:  Adding whisky or dark alcohol like rum will flavour and soften the lamb.

NB: This collection will provide you with substantial leftover ingredients for further recipes.

by Melanie R Gonzalez, Nutritionist at CookYourLife